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Serves 4
Ingredients:
1 tbsp Olive Oil
450g/1lb Wild Boar Sausages
225g/8oz Bacon, chopped
1 Garlic Clove, crushed
225g/8oz Onions, chopped
1 heaped teasp Plain Flour
1 teasp Dijon Mustard
2 Bay Leaves
4 Sprigs Fresh Thyme
300ml/10fl.oz. Red Wine (check manufacture)
100g/4oz Button Mushrooms
1 tbsp Redcurrant Jelly
Salt and Black Pepper
Instructions
1. Heat oil in a large flameproof casserole, add the sausages and brown on all sides.
2. Remove with a slotted spoon and set aside.
3. Heat the oil again then add the bacon, garlic and shallots and sauté for 3-4 minutes until brown.
4. Sprinkle over the flour and mustard and cook for a further 2-3 minutes stirring constantly.
5. Gradually add the wine stirring with a wooden spoon then return the sausages to the pan.
6. Season lightly with salt and black pepper, bring to the boil then reduce the heat, cover and simmer for 30 minutes.
7. Add the mushrooms and continue to cook, uncovered for a further 20 minutes.
8. To serve - remove the sausages with a slotted spoon to a warm dish and whisk the redcurrant jelly into the sauce until well blended in. Return the sausages to the casserole, heat for 2-3 minutes and serve immediately.
